The Harvest, Stomping Grapes, and Eating Lunch

How lucky to be here on the day that the grapes were ready for harvest.

We set out to the vineyard with a little instruction, shears, and red plastic crates. We worked in pairs. Tim said that this vintage will be named ORwegion; grapes harvested by a couple from Oregon and five ladies from Norway.

Here we go. We hunt for plump, purple clusters, snip them from the vine, and plop them in our little red baskets. Vines clean? Pick up a basket end and move to the next section, heavier as we move down the row. End of the row? Choose an empty basket, repeat.

Next, we load the harvest into the truck bed. Time to crush the grapes to separate the flesh, seeds, and skin from the vine and stems. First we did this by machine.

Then we crushed them the old fashioned way.

The downside to crushing with your feet is that you have to pick out the stems and vines by hand.

I think we had too much fun to call this a day’s work, but Rina prepared a lovely lunch for us anyway: tender, skewered, beef and chicken, farro salad with pepitas, eggplant and pepper caponata. Delicious – like so many meals we’ve had in Piedmont.

Tomorrow we’re on to a new adventure by the sea: Levanto and the Cinque Terre.

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Sciacchetra is indeed a treat, I forgot to tell you while in Cinque Terre ask for Pigato wine for everyday drinking, much better then the ubiquitous Vermentino. Portovenere is great for the seafood restaurants and sits at the neck of the Golfo di Poeti, gulf of poets, named actually after the English poets! Apparently this was the hang out of the romantic poets and Byron is reputed to have swum from Porto Venere to La Spezia for his morning exercise.

I truly hope you love Liguria. We had so much fun in this region. Of course the Cinque Terre is what attracts most visitors and rightfully so. The area still holds the charm of small fishing villages cut off from the world. Most Importantly – Welcome to the land of Pesto, Frutti di Mare, and the liquid gold known as SCIACCHETRÀ. Like anything Sciacchetra is made at different levels from Tourist – Liquid Gold

I finally had to convince our waiter that our trip would not be complete without trying the real thing. A bottle appeared that his family made. They got less than 100 liters of wine that year

Also if you get a chance to go to Portovenere, which is just a short boat ride away from the Cinque Terre. A great place for pictures.

That sounds amazing! What an experience that you will NEVER forget! Was Tim serious about naming that vintage ORwegion? If so, I really hope you are able to obtain at least a couple bottles of that wine! How amazing would that be!

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Hi there! I’m Marissa.

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks. Read More…